#foodstuff__food_product a substance that can be used or prepared for use as food
supertype: food_or_beverage__nutrient__food any substance that can be metabolized by an organism to give energy and build tissue
subtype: breadstuff flour or meal or grain used in baking bread
subtype: food_coloring__coloring__colouring__food_colouring__food_color__food_colour a digestible substance used to give color to food; "food color made from vegetable dyes"
subtype: concentrate a concentrated form of a foodstuff; the bulk is reduced by removing water
subtype: tomato_concentrate a concentrated form of tomatoes
subtype: evaporated_milk milk concentrated by evaporation
subtype: frozen_orange_juice__orange-juice_concentrate orange juice that has been concentrated and frozen
subtype: meal coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
subtype: kibble.meal coarsely ground grain in the form of pellets (as for pet food)
subtype: cornmeal__Indian_meal coarsely ground corn
subtype: farina fine meal made from cereal grain especially wheat; often used as a cooked cereal or in puddings
subtype: matzo_meal__matzomeal__matzoh_meal__matzah_meal meal made from ground matzos
subtype: rolled_oats__oatmeal meal used for making porridge e.g.
subtype: pea_flour__peaflour meal made from dried peas
subtype: roughage coarse food high in fiber but low in nutrients; its bulk stimulates peristalsis
subtype: bran food prepared from the husks of cereal grains
subtype: flour fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
subtype: wheat_flour__wheatflour flour prepared from wheat
subtype: whole_wheat_flour__wholewheatflour__graham_flour__graham__whole_meal_flour flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
subtype: soybean_meal__soybeanmeal__soybean_flour__soybeanflour__soy_flour__soyflour meal made from soybeans
subtype: semolina milled product of durum wheat (or other hard wheat) used in pasta
subtype: frozen_food__frozen_foods food preserved by freezing
subtype: canned_food__canned_foods__canned_goods__tinned_goods food preserved by canning
subtype: dehydrated_food__dehydratedfood__dehydrated_foods food preserved by dehydration
subtype: carob_powder__carobpowder__carob__Saint-John's-bread powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
subtype: tapioca granular preparation of cassava starch used to thicken especially puddings
subtype: cocoa powder of ground roasted cacao beans with most of the fat removed
subtype: criollo cocoa of superior quality
subtype: food_grain__grain__cereal cereal grain suitable as food for human beings
subtype: edible_corn__corn ears of corn grown for human food
subtype: sweet_corn__sweetcorn__green_corn__greencorn corn developed to be eaten as a vegetable while still young and soft
subtype: hominy hulled corn with the bran and germ removed
subtype: lye_hominy__lyehominy hominy prepared by bleaching in lye
subtype: pearl_hominy__pearlhominy hominy prepared by milling to pellets of medium size
subtype: popcorn small kernels of corn exploded by heat
subtype: grist grain intended to be or that has been ground
subtype: groats the hulled and crushed grain of various cereals
subtype: millet.food_grain small seed of any of various annual cereal grasses especially Setaria italica
subtype: barley.food_grain__barleycorn a grain of barley
subtype: pearl_barley__pearlbarley barley ground into small round pellets
subtype: buckwheat grain ground into flour
subtype: wheat_berry.food_grain__wheatberry__wheat grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
subtype: bulgur_wheat__bulgur__bulghur (Turkey) parched crushed wheat
subtype: oat.food_grain seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
subtype: rice grains used as food either unpolished or more often polished
subtype: brown_rice__brownrice unpolished rice retaining the yellowish-brown outer layer
subtype: white_rice__whiterice__polished_rice having husk or outer brown layers removed
subtype: paddy rice in the husk either gathered or still in the field
subtype: Indian_rice__wild_rice grains of aquatic grass of North America
subtype: malt grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
subtype: wort unfermented or fermenting malt
subtype: ingredient.foodstuff food that is a component of a mixture in cooking
subtype: flavorer__flavourer__flavoring__flavouring__seasoner__seasoning something added to food primarily for the savor it imparts
subtype: shallot small mild-flavored onion- or garlic-like clustered bulbs
subtype: cola_extract a flavoring extracted from the kola nut
subtype: anchovy_paste__anchovypaste paste made primarily of anchovies; used in sauces and spreads
subtype: bouillon_cube a cube of evaporated seasoned meat extract
subtype: condiment a preparation (a sauce or relish or spice) to enhance flavor or enjoyment: "mustard and ketchup are condiments"
subtype: relish spicy or savory condiment
subtype: olive.relish one-seeded fruit of the European olive tree usually pickled and used as a relish
subtype: black_olive__ripe_olive olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil
subtype: green_olive olives picked green and pickled in brine; infrequently stuffed with e.g. pimento
subtype: pickle vegetables (especially cucumbers) preserved in brine or vinegar
subtype: gherkin.pickle any of various small cucumbers pickled whole
subtype: caper.pickle pickled flower buds used as a pungent relish in various dishes and sauces
subtype: dill_pickle pickle preserved in brine or vinegar flavored with dill seed
subtype: sweet_pickle__sweetpickle pickle cured in brine and preserved in sugar and vinegar
subtype: bread_and_butter_pickle__breadandbutterpickle thinly sliced sweet pickles
subtype: chowchow.relish chopped pickles in mustard sauce
subtype: pickle_relish relish of chopped (usually sweet) pickles
subtype: piccalilli relish of chopped pickled cucumbers and green peppers and onion
subtype: dip.condiment tasty mixture or liquid into which bite-sized foods are dipped
subtype: bean_dip a dip made of cooked beans
subtype: cheese_dip a dip made of cheeses
subtype: clam_dip a dip made of clams and soft cream cheese
subtype: table_mustard__tablemustard__mustard pungent powder or paste prepared from ground mustard seeds
subtype: Chinese_mustard__chinesemustard very hot prepared mustard
subtype: catsup__ketchup__cetchup__tomato_ketchup thick spicy sauce made from tomatoes
subtype: chili_sauce__chilisauce tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
subtype: chutney__Indian_relish chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices
subtype: steak_sauce__steaksauce pungent bottled sauce for steak
subtype: taco_sauce spicy tomato-based sauce for tacos
subtype: salsa spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
subtype: mint_sauce sweetened diluted vinegar with chopped mint leaves
subtype: cranberry_sauce__cranberrysauce sauce made of cranberries and sugar
subtype: duck_sauce__hoisin_sauce a thick sweet and pungent Chinese condiment
subtype: horseradish grated horseradish root
subtype: marinade mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
subtype: soy_sauce__soysauce__soy thin sauce made of fermented soy beans
subtype: vinegar.condiment__acetum sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
subtype: chili_vinegar__chilivinegar fiery vinegar flavored with chili peppers
subtype: cider_vinegar__cidervinegar vinegar made from cider
subtype: wine_vinegar vinegar made from wine
subtype: sauce flavorful relish or dressing or topping served as an accompaniment to food
subtype: anchovy_sauce__anchovysauce made of white sauce and mashed anchovies
subtype: hot_sauce__hotsauce a pungent peppery sauce
subtype: Tabasco_sauce__Tabasco very spicy sauce made from tabasco peppers
subtype: hard_sauce butter and sugar creamed together with brandy or other flavoring and served with rich puddings
subtype: horseradish_sauce__horseradishsauce__sauce_Albert creamy white sauce with horseradish and mustard
subtype: tartare_sauce__tartaresauce__tartar_sauce mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
subtype: wine_sauce white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat
subtype: marchand_de_vin__mushroom_win_sauce brown sauce with mushrooms and red wine or madeira
subtype: bread_sauce__breadsauce creamy white sauce made with bread instead of flour and seasoned with cloves and onion
subtype: plum_sauce for Chinese dishes: plum preserves and chutney
subtype: peach_sauce__peachsauce for Chinese dishes: peach preserves and chutney
subtype: apricot_sauce__apricotsauce for Chinese dishes: apricot preserves and chutney
subtype: ravigote veloute sauce seasoned with herbs and shallots and capers
subtype: remoulade_sauce a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat
subtype: salad_dressing__saladdressing__dressing savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
subtype: sauce_Louis mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chili sauce and worcestershire sauce and lemon juice
subtype: bleu_cheese_dressing__blue_cheese_dressing creamy dressing containing crumbled blue cheese
subtype: blue_cheese_dressing__Roquefort_dressing vinaigrette containing crumbled Roquefort or blue cheese
subtype: French_dressing__vinaigrette__saucevinaigrette oil and vinegar with mustard and garlic
subtype: French_dressing_for_fruit_salad made with lemon or grapefruit juice instead of vinegar
subtype: Lorenzo_dressing vinaigrette with chili sauce and chopped watercress
subtype: anchovy_dressing__anchovydressing vinaigrette and mashed anchovies
subtype: Italian_dressing a vinaigrette with garlic and herbs: oregano and basil and dill
subtype: half-and-half_dressing half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese; especially good for combination salads
subtype: mayonnaise egg yolks and oil and vinegar
subtype: green_mayonnaise__greenmayonnaise__sauce_verte__sauceverte mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber
subtype: Russian_dressing__Russian_mayonnaise mayonnaise with horseradish grated onion and chili sauce or catsup; sometimes with caviar added
subtype: Thousand_Island_dressing mayonnaise with chili sauce or catsup and minced olives and peppers and hard-cooked egg
subtype: aioli_sauce__aiolisauce__aioli__garlicsauce garlic mayonnaise
subtype: barbecue_sauce spicy sweet and sour sauce usually based on catsup or chili sauce
subtype: hollandaise eggs and butter with lemon juice
subtype: bearnaise hollandaise-like sauce made with white wine and tarragon and shallots instead of lemon juice
subtype: Bercy_butter__Bercy butter creamed with white wine and shallots and parsley
subtype: bordelaise brown sauce with beef marrow and red wine
subtype: bourguignon_sauce__bourguignonsauce__bourguignon__Burgundy_sauce reduced red wine with onions and parsley and thyme and butter
subtype: brown_sauce__brownsauce__sauce_Espagnole bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.
subtype: sauce_espanole__sauceespanole__espanole brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with madeira
subtype: Chinese_brown_sauce__brown_sauce__brownsauce (Chinese cookery) a sauce based on soy sauce
subtype: chocolate_sauce__chocolatesauce__chocolate_syrup__chocolatesyrup sauce made with unsweetened chocolate or cocoa and sugar and water
subtype: hot-fudge_sauce__hotfudgesauce__fudge_sauce__fudgesauce thick chocolate sauce served hot
subtype: cocktail_sauce__seafood_sauce__seafoodsauce usually catsup with horseradish and lemon juice
subtype: Colbert_butter__Colbert butter creamed with parsley and tarragon and beef extract
subtype: white_sauce__whitesauce__bechamel_sauce__bechamel milk thickened with a butter and flour roux
subtype: cheese_sauce white sauce with grated cheese
subtype: Mornay_sauce onion-flavored creamy cheese sauce with egg yolk and grated cheese
subtype: cream_sauce__creamsauce white sauce made with cream
subtype: demiglace__demi-glaze sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry
subtype: gravy basically the juices that drip from cooking meats
subtype: pan_gravy__pangravy pan juices thickened and seasoned
subtype: spaghetti_sauce__spaghettisauce__pasta_sauce__pastasauce any of numerous sauces for spaghetti or other kinds of pasta
subtype: bolognese_pasta_sauce__bolognesepastasauce sauce for pasta; contains mushrooms and ham and chopped vegetables and beef and tomato paste
subtype: carbonara sauce for pasta; contains eggs and bacon or ham and grated cheese
subtype: tomato_sauce sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
subtype: marinara sauce for pasta; contains tomatoes and garlic and herbs
subtype: mole.sauce (Mexican) spicy sauce often containing chocolate
subtype: hunter's_sauce__sauce_chausseur__saucechausseur brown sauce and tomato puree with onions and mushrooms and dry white wine
subtype: mushroom_sauce brown sauce and sauteed mushrooms
subtype: mustard_sauce__mustardsauce prepared mustard thinned with vinegar and getable oil with sugar and seasonings
subtype: Nantua__shrimp_sauce white sauce with whipping cream and shrimp butter
subtype: Hungarian_sauce__paprika_sauce__paprikasauce veloute sauce with sauteed chopped onion and paprika and cream
subtype: pepper_sauce__Poivrade for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper
subtype: Smitane veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream
subtype: Soubise__white_onion_sauce__whiteonionsauce veloute sauce with sauteed chopped onions and whipping cream
subtype: Lyonnaise_sauce__brown_onion_sauce__brownonionsauce brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
subtype: veloute white sauce made with stock instead of milk
subtype: allemande_sauce__allemandesauce__allemande egg-thickened veloute
subtype: caper_sauce__capersauce allemande sauce with capers
subtype: poulette allemande sauce with chopped parsley
subtype: curry_sauce__currysauce allemande sauce with curry powder and coconut milk instead of stock
subtype: Worcester_sauce__Worcestershire__Worcestershire_sauce a savory sauce of vinegar and soy sauce and spices
subtype: snail_butter__snailbutter for preparing snails: butter seasoned with shallots and garlic and parsley
subtype: Newburg_sauce lobster butter and cream and egg yolks seasoned with onions and sherry or madeira
subtype: spread.condiment__paste a tasty mixture to be spread on bread or crackers
subtype: margarine__margarin__oleo__oleomargarine__marge a spread made chiefly from vegetable oils and used as a substitute for butter
subtype: nut_butter__nutbutter ground nuts blended with a little butter
subtype: peanut_butter a spread made from ground peanuts
subtype: marshmallow_fluff__marshmallowfluff a very sweet white spread resembling marshmallow candy
subtype: onion_butter__onionbutter butter blended with minced onion
subtype: pimento_butter__pimentobutter butter blended with mashed pimento
subtype: shrimp_butter butter blended with chopped shrimp or seasoned with essence from shrimp shells
subtype: lobster_butter__lobsterbutter butter blended with chopped lobster or seasoned with essence from lobster shells
subtype: cheese_spread spread made of cheese mixed with butter or cream or cream cheese and seasonings
subtype: anchovy_butter__anchovybutter butter blended with mashed anchovies
subtype: fishpaste a paste of fish or shellfish
subtype: garlic_butter butter seasoned with mashed garlic
subtype: pate liver or meat or fowl finely minced or ground and variously seasoned
subtype: duck_pate a pate made from duck liver
subtype: pate_de_foie_gras__foie_gras a pate made from goose liver (marinated in cognac) and truffles
subtype: tapenade a spread consisting of capers and black olives and anchovies made into a puree with olive oil
subtype: herb aromatic potherb used in cookery for its savory qualities
subtype: sweet_basil__basil leaves or the common basil; used fresh or dried
subtype: bay_leaf__bayleaf dried leaf of the bay laurel
subtype: borage leaves flavor sauces and punches; young leaves eaten in salads or cooked
subtype: hyssop bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
subtype: caraway leaves used sparingly in soups and stews
subtype: chervil fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
subtype: chives cylindrical leaves used fresh as a mild onion-flavored seasoning
subtype: healing_herb__healingherb__comfrey leaves make a popular tisane; young leaves used in salads or cooked
subtype: coriander__Chinese_parsley__cilantro parsley-like herb used as seasoning or garnish
subtype: costmary leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
subtype: common_fennel__fennel leaves used for seasoning
subtype: lemon_balm__lemonbalm lemony leaves used for a tisane or in soups or fruit punches
subtype: lovage stalks eaten like celery or candied like Angelica; seeds used for flavoring or pickled like capers
subtype: marjoram__oregano pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
subtype: mint.herb the leaves of a mint plant used fresh or candied
subtype: parsley aromatic herb with flat or curly leaves
subtype: rosemary extremely pungent leaves used fresh or dried as seasoning for especially meats
subtype: rue leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
subtype: sage aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
subtype: clary_sage__clarysage fresh leaves used in omelets and fritters and with lamb
subtype: savoury__savory either of two aromatic herbs of the mint family
subtype: summer_savoury__summer_savory herb with delicately flavored leaves with many uses
subtype: winter_savoury__winter_savory resinous leaves used in stews and stuffings and meat loaf
subtype: sweet_woodruff__sweetwoodruff__waldmeister fragrant dark green leaves used to flavor May wine
subtype: sweet_cicely__sweetcicely fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs
subtype: tarragon__estragon fresh leaves (or leaves preserved in vinegar) used as seasoning
subtype: thyme leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
subtype: angelica aromatic stems or leaves or roots of Angelica Archangelica
subtype: dill_weed__dill aromatic threadlike foliage of the dill plant used as seasoning
subtype: tea_leaf__tealeaf__tea dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds of tea"; "they threw the tea into Boston harbor"
subtype: tea_bag.tea_leaf a measured amount of tea in a bag for an individual serving of tea
subtype: black_tea__blacktea fermented tea leaves
subtype: congou_tea__congou__congo__English_breakfast_tea black tea grown in China
subtype: orange_pekoe__pekoe a superior grade of black tea; grown in India and Sri Lanka and Java
subtype: green_tea__greentea tea leaves that have been steamed and dried without fermenting
subtype: hyson a Chinese green tea with twisted leaves
subtype: oolong Chinese tea leaves that have been semi-fermented before being dried
subtype: spice any of a variety of pungent aromatic vegetable substances used for flavoring food
subtype: five_spice_powder Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
subtype: allspice ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
subtype: cinnamon spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
subtype: stick_cinnamon__stickcinnamon dried rolled strips of cinnamon bark
subtype: clove spice from dried unopened flower bud of the clove tree; used whole or ground
subtype: powdered_ginger__ginger dried ground gingerroot
subtype: mace.spice spice made from the dried fleshy covering of the nutmeg seed
subtype: nutmeg hard aromatic seed of the nutmeg tree used as spice when grated or ground
subtype: star_aniseed__Chinese_anise__star_anise anise-scented star-shaped fruit or seed used in Oriental cooking and medicine
subtype: peppermint_oil oil from the peppermint plant used as flavoring
subtype: spearmint_oil__spearmintoil an aromatic oil obtained from the spearmint plant
subtype: lemon_oil__lemonoil fragrant yellow oil obtained from the lemon peel
subtype: wintergreen_oil__wintergreenoil__oil_of_wintergreen oil or flavoring obtained from the creeping wintergreen or teaberry plant
subtype: table_salt__tablesalt__salt__common_salt white crystalline form of especially sodium chloride used to season and preserve food
subtype: celery_salt ground celery seed and salt
subtype: garlic_salt ground dried garlic and salt
subtype: onion_salt__onionsalt ground dried onion and salt
subtype: seasoned_salt combination of salt and vegetable extracts and spices and monosodium glutamate
subtype: sour_salt crystals of citric acid used as seasoning
subtype: gingerroot__ginger pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Oriental cookery
subtype: peppercorn__pepper pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
subtype: black_pepper__blackpepper pepper that is ground from whole peppercorns with husks on
subtype: white_pepper__whitepepper pepper ground from husked peppercorns
subtype: sassafras__sassafra dried root bark of the sassafras tree
subtype: coriander_seed__corianderseed__coriander dried coriander seeds used whole or ground
subtype: fennel_seed aromatic anis-scented seeds
subtype: fenugreek_seed__fenugreekseed__fenugreek aromatic seeds used as seasoning especially in curry
subtype: ail__garlic aromatic bulb used as seasoning
subtype: garlic_clove__clove one of the small bulblets that can be split off of the axis of a larger garlic bulb
subtype: garlic_chive large flat leaves used as chive is used
subtype: mustard_seed__mustardseed black or white seeds ground to make mustard pastes or powders
subtype: nasturtium.flavorer flowers and seeds and leaves all used as flavorings
subtype: turmeric ground dried rhizome of the turmeric plant used as seasoning
subtype: cardamum__cardamom__cardamon aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
subtype: red_pepper__redpepper__cayenne__cayenne_pepper__cayennepepper ground pods and seeds of pungent red peppers of the genus Capsicum
subtype: chili_powder__chilipowder powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
subtype: curry_powder__currypowder pungent blend of cumin and ground coriander seed and turmeric and other spices
subtype: paprika a mild powdered seasoning made from dried pimientos
subtype: Spanish_paprika a mild seasoning made from a variety of pimiento grown in Spain
subtype: angelica.flavorer candied stalks of the angelica plant
subtype: almond_extract flavoring made from almonds macerated in alcohol
subtype: anise__aniseed liquorice-flavored seeds or oil used in cookies or cakes or pickles
subtype: juniper_berries__juniperberrie berrylike cone of a common juniper; used in making gin
subtype: saffron dried pungent stigmas of the Old World saffron crocus
subtype: sesame_seed__benniseed small oval seeds of the sesame plant
subtype: caraway_seed__carawayseed aromatic seeds of the caraway plant; used widely as seasoning
subtype: poppy_seed__poppyseed small gray seed of a poppy flower; used whole or ground in baked items
subtype: dill_seed seed of the dill plant used as seasoning
subtype: celery_seed seed of the celery plant used as seasoning
subtype: lemon_extract__lemonextract a flavoring made from (or imitating) lemons
subtype: monosodium_glutamate__MSG white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
subtype: vanilla_bean__vanillabean long bean-like fruit; seeds are used as flavoring
subtype: vanilla_extract__vanillaextract__vanilla a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
subtype: sweetener__sweetening something added to foods to make them taste sweeter
subtype: aspartame an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
subtype: honey a sweet yellow liquid produced by bees
subtype: saccharin a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
subtype: refined_sugar__refinedsugar__sugar a white crystalline carbohydrate used as a sweetener and preservative
subtype: caramelized_sugar__caramelizedsugar__caramel burnt sugar; used to color and flavor food
subtype: lump_sugar refined sugar molded into rectangular shapes convenient as single servings
subtype: sugarloaf__sugar_loaf__sugarloaf__loaf_sugar a large conical loaf of concentrated refined sugar
subtype: cane_sugar sugar from sugarcane used as sweetening agent
subtype: beet_sugar sugar from sugar beets used as sweetening agent
subtype: corn_sugar dextrose used as sweetening agent
subtype: brown_sugar__brownsugar unrefined or only partly refined sugar
subtype: syrup__sirup a thick sweet sticky liquid
subtype: sugar_syrup__sugarsyrup sugar and water and sometimes corn syrup boiled together; used as sweetening especially in drinks
subtype: molasses thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining
subtype: sorghum_molasses__sorghum made from juice of sweet sorghum
subtype: golden_syrup__treacle (British) a pale cane syrup
subtype: grenadine thin syrup made from pomegranate juice; used in mixed drinks
subtype: maple_syrup made by concentrating sap from sugar maples
subtype: corn_syrup syrup prepared from corn
subtype: mocha.flavorer flavoring made from mixed coffee and chocolate
subtype: cassareep flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
subtype: tomato_paste thick concentrated tomato puree
subtype: egg_white__eggwhite__albumen__ovalbumin the white of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
subtype: egg_yolk__eggyolk the yellow spherical part of an egg that is surrounded by the albumen
subtype: malted_milk powder made of dried milk and malted cereals
subtype: eggs__egg oval reproductive body of a fowl (especially a hen) used as food
subtype: Easter_egg a colored hard-boiled egg or egg-shaped candy used to celebrate Easter
subtype: chocolate_egg__chocolateegg egg-shaped chocolate candy
subtype: candy_egg egg-shaped candy
subtype: dairy_product__dairyproduct milk and butter and cheese
subtype: milk a white nutritious liquid secreted by mammals and used as food by human beings
subtype: pasteurized_milk__pasteurizedmilk milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation
subtype: cows'_milk__cows'milk milk obtained from dairy cows
subtype: yak's_milk__yak'smilk the milk of a yak
subtype: goats'_milk the milk of a goat
subtype: acidophilus_milk__acidophilusmilk milk fermented by bacteria; used to treat gastrointestinal disorders
subtype: pasturized_milk subjected to carefully controlled heating to destroy undesirable microorganisms
subtype: raw_milk__rawmilk unpasteurized milk
subtype: scalded_milk__scaldedmilk milk heated almost to boiling
subtype: homogenized_milk__homogenizedmilk milk with the fat particles broken up and dispersed uniformly so the cream will not rise
subtype: certified_milk__certifiedmilk from dairies regulated by an authorized medical milk commission
subtype: powdered_milk__dry_milk__drymilk__dried_milk__driedmilk__milk_powder dehydrated milk
subtype: nonfat_dry_milk dehydrated skimmed milk
subtype: evaporated_milk milk concentrated by evaporation
subtype: condensed_milk__condensedmilk sweetened evaporated milk
subtype: skim_milk__skimmed_milk__skimmedmilk milk from which the cream has been skimmed
subtype: whole_milk__wholemilk milk from which no constituent (such as fat) has been removed
subtype: low-fat_milk__lowfatmilk milk from which some of the cream has been removed
subtype: buttermilk residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture
subtype: chocolate_milk__chocolatemilk milk flavored with chocolate syrup
subtype: cream the part of milk containing the butterfat
subtype: whipping_cream cream that has enough butterfat (30% to 36%) to be whipped
subtype: light_cream__lightcream__coffee_cream cream that has at least 18% butterfat
subtype: heavy_cream__heavycream contains more than 36% butterfat
subtype: clotted_cream__clottedcream__Devonshire_cream (Britain) thick cream made from scalded milk
subtype: sour_cream__soured_cream artificially soured light cream
subtype: half-and-half half milk and half light cream; contains 10% to 18% butterfat
subtype: butter an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
subtype: clarified_butter__clarifiedbutter__drawnbutter butter made clear by heating and removing the sediment of milk solids
subtype: ghee clarified butter used in Indian cookery
subtype: brown_butter__brownbutter__beurrenoisette clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
subtype: Meuniere_butter__lemon_butter__lemonbutter clarified butter browned slowly and seasoned with lemon juice and parsley
subtype: yak_butter__yakbutter butter made from yaks' milk
subtype: yogurt__yoghurt__yoghourt a custard-like food made from curdled milk
subtype: frozen_yogurt a soft frozen dessert of sweetened flavored yogurt
subtype: blueberry_yogurt__blueberryyogurt yogurt with sweetened blueberries or blueberry jam
subtype: whey watery part of milk produced when raw milk sours and coagulates: "Little Miss Muffet sat on a tuffet eating some cuds and whey"
subtype: curd coagulated milk; used to made cheese: "Little Miss Muffet sat on a tuffet eating some curds and whey"
subtype: clabber raw milk that has soured and thickened
subtype: cheese a solid food prepared from the pressed curd of milk
subtype: cream_cheese__creamcheese soft unripened cheese made of sweet milk and cream
subtype: double_cream__double_creme fresh soft French cheese containing at least 60% fat
subtype: triple_cream__triple_creme fresh soft French cheese containing at least 72% fat
subtype: cottage_cheese__cottagecheese__pot_cheese__potcheese__farm_cheese__farmer's_cheese mild white cheese made from curds of soured skim milk
subtype: process_cheese__processcheese__processed_cheese__processedcheese made by blending several lots of cheese
subtype: American_cheese processed cheddar-style cheese
subtype: bleu__blue_cheese cheese containing a blue mold
subtype: Stilton English blue cheese
subtype: Roquefort French blue cheese
subtype: gorgonzola Italian blue cheese
subtype: Danish_blue blue cheese of Denmark
subtype: Bavarian_blue blue cheese of Bavaria
subtype: Brie__brie soft creamy white cheese; milder than Camembert
subtype: brick_cheese__brickcheese semisoft sweet American cheese from whole milk in a brick form
subtype: Camembert rich soft creamy French cheese
subtype: cheddar_cheese__cheddarcheese__cheddar__store_cheese__storecheese hard smooth-textured cheese
subtype: Cheshire_cheese a mild yellow English cheese with a crumbly texture
subtype: Edam__edam mild yellow Dutch cheese made in balls
subtype: goat_cheese__chevre made from goats' milk
subtype: Gouda_cheese__Gouda__gouda mild cream-colored Dutch cheese shaped in balls
subtype: grated_cheese hard or semihard cheese grated
subtype: hand_cheese any cheese originally molded by hand
subtype: mozzarella mild white Italian cheese
subtype: Muenster semisoft pale-yellow cheese
subtype: Parmesan hard dry sharp-flavored Italian cheese; often grated
subtype: ricotta soft Italian cheese like cottage cheese
subtype: string_cheese cheese formed in long strings twisted together
subtype: Swiss_cheese hard pale yellow cheese with many holes from Switzerland
subtype: Emmenthal__Emmental__Emmenthaler__Emmentaler large-holed Swiss cheese
subtype: Gruyere small-holed Swiss cheese
subtype: sapsago a hard green Swiss cheese made with skim-milk curd and flavored with clover
subtype: Velveeta trademark: soft processed American cheese
subtype: milk.foodstuff any of several nutritive milklike liquids
subtype: coconut_water__coconutwater__coconut_milk__coconutmilk clear to whitish fluid from within a fresh coconut
subtype: coconut_milk__coconutmilk__coconutcream white liquid obtained from compressing fresh coconut meat
subtype: soyamilk__soybean_milk__soybeanmilk__soymilk a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
subtype: formula.milk a liquid food for infants
subtype: curd.foodstuff a coagulated liquid resembling milk curd: "bean curd"; "lemon curd"
subtype: bean_curd__tofu cheeselike food made of curdled soybean milk
subtype: intermixture__concoction__mixture any foodstuff made by combining different ingredients; "he hesitated to taste the strange concoction"; "he drank a mixture of beer and lemonade"
subtype: mincemeat spiced mixture of chopped raisins and apples and other ingredients with or without meat
subtype: stuffing.intermixture__dressing a mixture of seasoned ingredients used to stuff meats and vegetables
subtype: turkey_stuffing stuffing for turkey
subtype: oyster_stuffing__oyster_dressing stuffing made with oysters
subtype: forcemeat__farce mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
subtype: roux a mixture of fat and flour heated and used as a basis for sauces
subtype: batter a flour mixture thin enough to pour or drop from a spoon
subtype: puff_batter__pouf_paste__pate_a_choux batter for making light hollow cases to hold various fillings
subtype: pancake_batter__pancakebatter batter for making pancakes
subtype: fritter_batter__fritterbatter batter for making fritters
subtype: dough a flour mixture stiff enough to knead or roll
subtype: pastry_dough__pastry a dough of flour and water and shortening
subtype: puff_paste__pate_feuillete dough used for very light flaky rich pastries
subtype: phyllo tissue thin sheets of pastry used especially in Greek dishes
subtype: bread_dough any of various doughs for bread
subtype: premix__mix a commercially prepared mixture of dry ingredients
subtype: ready-mix__readymix a commercial preparation containing most of the ingredients for a dish
subtype: brownie_mix__browniemix a commercial mix for making brownies
subtype: cake_mix a commercial mix for making a cake
subtype: lemonade_mix a mix commercial mix for making lemonade
subtype: self-rising_flour__self-raising_flour a commercially prepared mixture of flour and salt and a leavening agent
subtype: filling.intermixture a food mixture used to fill pastry or sandwiches
subtype: lekvar a sweet filling made of prunes or apricots
subtype: juice the liquid part that can be extracted from fruits and vegetables
subtype: lemon_juice__lemonjuice usually fresh-squeezed juice of lemons
subtype: lime_juice usually fresh-squeezed juice of limes
subtype: papaya_juice juice from papayas
subtype: tomato_juice bottled or canned juice of tomatoes
subtype: carrot_juice usually fresh-squeezed juice of carrots
subtype: V-8_juice brand name for canned mixed vegetable juices
subtype: perishables__perishable__spoilables foods that will decay rapidly if not refrigerated
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